Monday, February 13, 2017

Meal No. 1756: Slow-Roasted Boston Butt Pork Shoulder

Oh, what a Friday night, with most of the core regulars on hand (but one who was working and another who was sick!). I'd spice-rubbed and wrapped up a Boston butt that morning and put it in the oven for an all-day low-and-slow roast. The house smelled great when I came in from work. I made the quick and tasty Virginia Pruitt's Perfect Barbecue Sauce as well as eggy potato salad and Barbara Huneycutt's recipe for creamy stuffed eggs.

"Low and Slow Boston Butt Pork BBQ," by Chef Shapeweaver on

Pork Shoulder Rub: "Southern Succor Pork Rub." In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 27.

"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

"Eggy Potato Salad with Pickles," by Jenny Rosenstratch and Andy Ward. In Bon Appétit, May 2012, p. 36.

Guidance on Hard-Boiled Eggs: "The Hard Truth about Hard-Boiled Eggs," by J. Kenji López-Alt, Managing Culinary Director of

No comments: